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Healthy Mexican Stuffed Sweet Potatoes
Recipe

14 INGREDIENTS • 7 STEPS • 1HR 15MINS

Healthy Mexican Stuffed Sweet Potatoes

4.3
3 ratings
Mexican Stuffed Sweet Potatoes filled with roasted corn, black beans, onions, bell peppers and chipotle peppers in adobe sauce.
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Mexican Stuffed Sweet Potatoes filled with roasted corn, black beans, onions, bell peppers and chipotle peppers in adobe sauce.
1HR 15MINS
Total Time
$1.73
Cost Per Serving
Ingredients
Servings
4
US / Metric
Corn
2 ears
Canned Black Beans
2 1/3 cups
Canned Black Beans
Sweet Onion
1
Small Sweet Onion, chopped
Coconut Oil
1/2 Tbsp
Coconut Oil
Bell Pepper
1
Bell Pepper, chopped
Shredded Mexican Cheese Blend
1/2 cup
Shredded Mexican Cheese Blend, shredded
Chili Powder
1 Tbsp
Chili Powder
Ground Cumin
1/2 Tbsp
Ground Cumin
Garlic Powder
1 tsp
McCormick® Garlic Powder
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
385
Fat
9.2 g
Protein
15.0 g
Carbs
64.3 g
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Healthy Mexican Stuffed Sweet Potatoes
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Bake washed Sweet Potatoes (4) potatoes 45-60 minutes. If short on time, you can cook sweet potatoes in the microwave using the "potato" setting.
step 3
While sweet potatoes are baking, place Corn (2 ears) in a dry skillet (no butter or oil) and cook on medium heat. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) as well as Chili Powder (1/2 Tbsp), Ground Cumin (1/2 Tbsp), and McCormick® Garlic Powder (1/2 tsp). Let corn roast for several minutes before stirring. Then stir, and cook for another 3-5 minutes, again without stirring. Continue this until corn is browned and roasted on the outside. Set aside in a small bowl.
step 3 While sweet potatoes are baking, place Corn (2 ears) in a dry skillet (no butter or oil) and cook on medium heat. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) as well as Chili Powder (1/2 Tbsp), Ground Cumin (1/2 Tbsp), and McCormick® Garlic Powder (1/2 tsp). Let corn roast for several minutes before stirring. Then stir, and cook for another 3-5 minutes, again without stirring. Continue this until corn is browned and roasted on the outside. Set aside in a small bowl.
step 4
Saute Sweet Onion (1) and Bell Pepper (1) in skillet with Coconut Oil (1/2 Tbsp) and remaining Chili Powder (1/2 Tbsp), Ground Cumin (3/4 tsp), and McCormick® Garlic Powder (1/2 tsp) over medium heat until onions are soft and translucent. Set aside with roasted corn. Add Canned Black Beans (2 1/3 cups) to skillet and heat until warm, remove and set aside with corn, onions and peppers.
step 4 Saute Sweet Onion (1) and Bell Pepper (1) in skillet with Coconut Oil (1/2 Tbsp) and remaining Chili Powder (1/2 Tbsp), Ground Cumin (3/4 tsp), and McCormick® Garlic Powder (1/2 tsp) over medium heat until onions are soft and translucent. Set aside with roasted corn. Add Canned Black Beans (2 1/3 cups) to skillet and heat until warm, remove and set aside with corn, onions and peppers.
step 5
Remove sweet potatoes from oven (or microwave) and cut off top of each potato. Remove cooked flesh from the sweet potatoes and scoop into large bowl. Leave the skins of the potatoes in tact along with a thin layer of potato to help hold skins together. Mash the flesh of the sweet potato by hand with fork in large bowl and add Light Sour Cream (1/4 cup) and minced Chipotle Peppers in Adobo Sauce (1) to cooked sweet potatoes, stir until mixed well.
step 6
Add roasted corn, cooked veggies and heated beans to sweet potato mixture and stir until combined. Scoop filling into the skins and top each with a tablespoon of Shredded Mexican Cheese Blend (1/2 cup). Broil for about 4-5 minutes or until cheese is melted.
step 7
Serve hot and enjoy!
step 7 Serve hot and enjoy!
Tags
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Gluten-Free
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Mexican
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